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Steak & Garlic Butter Salad Bowl - A Fresh, Satisfying Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the steak: 1 to 1.25 lb (450–570 g) sirloin, ribeye, or New York strip
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 tbsp olive oil or avocado oil
  • For the garlic butter: 3 tbsp unsalted butter
  • 3–4 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped parsley (or chives)
  • Pinch of red pepper flakes (optional)
  • Pinch of salt, to taste
  • For the salad base: 5–6 cups mixed greens (spring mix, romaine, arugula, or baby spinach)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup crumbled feta or blue cheese (optional)
  • 1/2 cup toasted nuts or seeds (walnuts, almonds, pumpkin seeds)
  • For a quick dressing: 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar or balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp honey or maple syrup
  • Salt and pepper, to taste

Method
 

  1. Pat the steak dry with paper towels. Season both sides with salt, pepper, and smoked paprika if using. Let it sit at room temperature for 15 minutes while you prep other ingredients.
  2. In a small bowl, whisk together the olive oil, vinegar, Dijon, honey, salt, and pepper. Set aside. Taste and adjust the acidity or sweetness as you like.
  3. Prep the salad base: add greens, tomatoes, cucumber, red onion, avocado, cheese, and nuts to a large salad bowl. Don’t toss yet.
  4. Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp oil. When it shimmers, sear the steak for about 3–4 minutes per side for medium-rare, depending on thickness. Adjust time for your preferred doneness.
  5. Transfer the steak to a plate and rest for 5–8 minutes. Resting keeps the juices in the meat, so don’t skip it.
  6. Lower the heat to medium. In the same pan, add the butter. When melted and foamy, stir in the garlic. Cook 30–45 seconds until fragrant but not browned.
  7. Stir in lemon juice, parsley, red pepper flakes, and a pinch of salt. Remove from heat. The butter should smell bright and garlicky.
  8. Slice the rested steak against the grain into thin strips. Catch the juices on the cutting board and add them to the garlic butter for extra flavor.
  9. Drizzle the salad with the quick dressing and toss gently to coat the greens. Keep the avocado on top so it doesn’t mash.
  10. Top the salad with the warm steak. Spoon the garlic butter over the steak and a little over the greens. Serve right away.